Gallery: This Week at Serious Eats World Headquarters

Making lime ice cream

GIANT MEAT

Kenji got a huge 32-pound rib roast from Pat LaFrieda this week for a photoshoot with Nick Solares for a special in-house edition of his Steakcraft column.

Look pretty!

Kenji poses with his meat as Nick shoots a photo. This guy will be trimmed down to fit into Kenji's jury rigged aging cabinet (aka a fridge with a fan).

In she goes

The steak, in Kenji's desk-side aging fridge.

Cooking the leftovers!

What do you do when you have to trim off six inches of prime-grade rib steak to fit the roast in your fridge? Why, you cook it up and serve it fresh for lunch, of course. Here Kenji finishes off the steak in a cast iron skillet with a blowtorch for optimal crust and char development.

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